3-Step Hearty Vegetarian Sweet Potato Lentil Soup

A one-pot wonder

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It’s 8:30 pm on a Tuesday and you just got home from the longest team meeting in recorded history. You haven’t eaten since lunch, trekked from campus through the sub-zero wind tunnel that is Commonwealth Avenue and fear that you will never be warm, or full, again.

On second thought, you remember you made this sweet potato lentil soup earlier in the week; and a zap in the microwave will give you a filling meal to refuel you for a night of studying.

This could be YOU.

If you’re not yet convinced, may I add that this soup is loaded with vegetables, protein-rich lentils and, sans parmesan garnish, happens to be vegan! That’s called eating healthy and not being hungry 20 minutes later. This recipe couldn’t be easier; just chop, combine and simmer (it also freezes really well).

*Celeriac, also known as celery root, is a gnarly looking root vegetable available at most grocery stores in colder seasons. Its celery flavor and root texture is ideal for hearty soups and stews that cook for a long time.

Photo by Sarah Silbiger

Directions:

1. Wash, peel and dice all veggies into quarter-inch cubes as uniformly as you can.

Photo by Sarah Silbiger

Photo by Sarah Silbiger

2. Combine lentils, tomato, water, all of the vegetables and spices in a medium-large saucepan.

Photo by Sarah Silbiger

Photo by Sarah Silbiger

Photo by Sarah Silbiger

3. Bring to a boil, reduce to simmer and cover for 45 minutes or until lentils are soft, stirring occasionally. The sweet potato should break down and thicken the soup towards the end.